Mint chutney is one of my favorite.Piping hot Idli with mint chutney is perfect combo. This chutney uses onion and tomatoes and this is not the one that is given as a sidedish for chat items (Will share Mint chutney for chat soon). It goes well with Idli and dosa (Refer preparation of Idli / Dosa batter here)
Mint leaves – 1 cup (tightly packed)
Coriander leaves – 1/2 cup (tightly packed)
Green chilli – 2 nos
Garlic cloves – 5 or 6 nos
Onion – 1
Fennel seeds – 1 tsp
Urad dhal – 2 tsp
Water – 1/2 cup (approx)
Groundnut oil – 1 tsp
Salt – to taste
- In a kadai, heat the oil and add the uradh dhal. Let it turn goldenbrown.
- Then add the fennel seeds, garlic cloves and green chillies.
- Add the chopped onion and tomatoes and fry till tomato turn mushy.
- Then mix in the chopped mint leaves and chopped coriander leaves.
- Fry for a minute. Add salt to taste and switch off the flame.
- Cool down the mixture completely and grind it into a paste with little water (as needed).
- Now Mint chutney is ready to be served with idli and dosa.
- I add the stems of coriander leaves also as it is flavourful than leaves.
- You can temper the chutney if you need using 1/2 tsp mustard seeds, 1/2 tsp uradh dhal and 1 sprig curry leaves.